Using all the information students have gleaned in Lessons 1-3. Students in collaborative teams will modify existing menus to meet special needs customers. This is part 4 of a project-based lesson within the food service and hospitality pathway.
Lesson 4 will ask students to modify menus based on special needs diets. Students will work in collaborative teams to modify menus and discuss product outcomes. I typically have classes of 36. I find that 10 groups of 3-4 students makes great collaborative groups for this part of the activity. This is a 3 day lesson. Food allergies and Intolerance can be life threatening and quality restaurants make every attempt to accommodate customer safety and provide for a satisfying experience. Cost and labor are considerations when providing for all customers.